Patti LaBelle's Potato Salad

Patti LaBelle's Potato Salad

PATTI LABELLE RECIPE INGREDIENTS

• 20 red potatoes, boiled and chopped
• 12 hardboiled eggs, chopped
• 1 bunch celery, chopped
• Green bell peppers, finely chopped
• Habanero chiles, chopped finely
• Jalapeno peppers, chopped finely
• Sweet relish
• French's yellow mustard
• Hellmann's mayonnaise
• Large white onion
• Black pepper
• Seasoned salt
• Celery seed
• Paprika (for garnish)

PATTI LABELLE RECIPE INSTRUCTIONS
Place potatoes, eggs and celery in a large mixing bowl. Add all other ingredients to taste.

Wicked Peach Cobbler Patti Labelles Recipe

Wicked Peach Cobbler Patti Labelles Recipe
Try this great Patti La belle recipe !

Patti La Belle Recipe Ingredients :
* Wicked Peach Cobbler (Patti LaBelle)
* Basic Piecrust for Double-Crust Pie (I use Pillsbury Doughboy Pie Crust In the red box in the refrigerated section of your super market.
* 3 pounds medium peaches, peeled, pitted and cut into 1/4" slices
* 2 Tablespoons cornstarch
* 1 cup sugar
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon ground cinnamon, plus more for the top crust
* 4 Tablespoons (1/2 stick) butter, chilled, cut into small pieces

Patti La Belle Recipe INSTRUCTIONS

1. Preheat the oven to 375 Lightly butter a round baking dish, like a casserole dish.
2. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into the prepared dish.
3. Place a piece of rolled out pie crust ontop of peaches, top with remaining peaches. Place last piece of pie crust on top. Crimp edges of top crust. Cut a few slits in top, place on a pan to catch any drips.
4. Bake until the fruit juices are bubbling and thr top is golden brown, about 40 minutes. Sprinkle the tolp of the dough with cinnamon. Serve hot, warm, or at room temperature.
5. * What I did was put one piece of pie crust in the bottom of my pan, baked it till it was almost done, then put a layer of half of the peach mixture on it, another piece of pie crust, rest of the peaches and topped it with another piece of pie crust (that requires two boxs of pillsbury doughboy pie crust) Then baked it for the required amount of time. Served it with Vanilla Ice Cream, and it was to die for.
6. The Patti La Belle recipe is ready to serve...Hope you enjoy it!
Patti-La Belle's-Mac-and-Cheese-recipe

Patti La Belle'sTurkey Burgers

Patti La Belle: Turkey Burgers
A nice Patti La Belle recipe to try !
Patti La Belle Ingredients:

• 2 tsp. canola oil
• ½ cup minced onions
• 1 tbsp. minced parsley
• 2 tsp. poultry seasoning
• 2 lbs. lean ground turkey
• 1 large egg white
• ½ cup dried cranberries
• ½ cup crushed stuffing mix
• Coarse salt and freshly ground pepper to taste
• LaBelle Pepper Clear Mild Pepper Sauce to taste (available at PattiLaBelleFoods.com)
• 6 toasted hamburger buns

Patti La Belle Recipe INSTRUCTIONS:
1. Preheat and oil the grill.
2. Heat the oil in a small sauté pan over medium heat. Add the onions, parsley and poultry seasoning and sauté for about 3 minutes or until the onions are soft. Remove from heat.
3. Place the turkey in a mixing bowl. Add the egg white and, using your hands, squeeze to blend. Add the cranberries and stuffing mix and, again using your hands, mix well to blend. Season with salt, pepper and hot sauce to taste. Form the mix into 6 patties of equal size. 4. Place the burgers on the grill and cook for 6 minutes. Turn and grill for another 5 minutes for well-done. You want the meat to be cooked through, but take care not to over do it, as the lean turkey will quickly dry out...and the Patti La Belle Recipe of Turkey burgers is ready to serve..enjoy it !
Patti la belle recipe-fried-chicken

Patti’s La Belle hot and spicy potato salad

Patti’s La Belle hot and spicy potato salad
A nice Patti LaBelle recipe to try

INGREDIENTS

• 20 red potatoes, boiled and chopped
• 12 hard-boiled eggs, chopped
• 1 bunch celery, chopped
• 2 green bell peppers, finely chopped
• 4 Tablespoons of Labelle #1 Diced Fine Jalapenos
• 4 Tablespoons of Labelle #2 Sweet Jalapeño Relish
• 2 Tablespoons of yellow mustard
• 2/3 cup of mayonnaise
• Large white onion, chopped
• Celery seed
• Black pepper to taste
• Seasoning salt to taste

INSTRUCTIONS

Place boiled and chopped potatoes, chopped hard-boiled eggs and chopped celery in a large mixing bowl. Then add the chopped white onion, green peppers and celery.
Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, diced fine jalapeños, and sweet jalapeño relish, being careful not to smash the potatoes.
Season well with seasoning salt and pepper to taste. Transfer to a large serving bowl. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours. The Patti LaBelle recipe is ready to serve....enjoy it !
wicked-peach-cobbler-patti-labelles

Cabbage, carrot and potato skillet

Cabbage, carrot and potato skillet
A great Patti LaBelle recipe to try !

INGREDIENTS

• 1 medium head green cabbage
• 3 tbsp butter
• 1 medium onion, chopped
• 2 medium carrots cut into 1/2 –inch dice
• 1 large red bell pepper, seeded and cut into 1/2-inch dice
• 2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
• 2 cups water
• Seasoned salt and crushed red pepper flakes
• 2 tbsp chopped fresh cilantro or parsley, optional

INSTRUCTIONS

Cut the cabbage into quarters. Cut off and discard the hard core from each wedge. Slice the cabbage into ½-inch-wide strips. Set aside.
In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes.
Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover.
Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes.
Transfer to a serving dish and sprinkle with the cilantro, if desired. The Patti La Belle recipe of cabbage carrot and potato skillet is ready to serve...!
Over-Rainbow-Macaroni-and-cheese

Over-the-Rainbow Macaroni and Cheese

Over-the-Rainbow Macaroni and Cheese

Ingredients:

* 1 tablespoon vegetable oil
* 1 pound elbow macaroni
* 8 tablespoons (1 stick) plus 1 tablespoon butter
* 1/2 cup (2 ounces) shredded Muenster cheese
* 1/2 cup (2 ounces) shredded mild Cheddar cheese
* 1/2 cup (2 ounces) shredded sharp Cheddar cheese
* 1/2 cup (2 ounces) shredded Monterey Jack
* 2 cups half-and-half
* 1 cup (8 ounces) Velveeta , cut into small cubes
* 2 large eggs , lightly beaten
* 1/4 teaspoon seasoned salt
* 1/8 teaspoon freshly ground black pepper

INSTRUCTIONS
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. The Patti La Belle recipe of macaroni is ready to serve hot. Enjoy it !
patti-labelles-mac-and-cheese-recipe.

Patti LaBelle's Mac and Cheese Recipe

Patti LaBelle's Mac and Cheese Recipe

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• 1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
• 1 tablespoon
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded mild Cheddar cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 cups half & half
• 1 cup Velveeta, cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

INSTRUCTIONS:

Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook.
Drain well and return to the pot.
In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole.
Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.
Bake until it is bubbling around the edges, about 35 minutes. The Patti La Belle recipe is ready to serve hot.....enjoy it !
over-rainbow-macaroni-and-cheese.